McDonald's #6207
833 S Main St, Belle Glade, FL 33430 · Permanent Food Service · License 6005930
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitLicensing inspection
- First visitAug 5, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At front counter reach in cooler drawers: butter packets (48°F - Cold Holding) As per operator transferred from walk in cooler 10mins prior. Not prepped or portioned today. Operator discarded.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At hotbox: cooked eggs (131°F - Hot Holding) As per operator, stored since 30 mins. Operator discarded.
Fixed on the spot
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
At reach in cooler at prep area: sliced tomatoes (57°F at 9:30am; 56°F at 10:00am - Cooling) As per employee and label cooling since 8:46am. At current rate of cooling, product will not cool to 41°F within 4 hours. Tomatoes tightly plastic wrapped in pan. Operator discarded.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed manager touch glasses on face then began portioning hash browns at fries warmer area handling clean tong; no hand wash. Manager washed hands and changed tong.
Fixed on the spot
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee touch shirt in chest area then began portioning hash browns at fries warmer area handling clean tong; no hand wash. Employee washed hands and changed tong.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.